Sun Temple Food Recipes

  • Pattie’s Eggplant

    Eggplant Recipe

    This is called “Pattie’s Eggplant” as all the ingredients come from Plant Grow Eat, a small but very important farm in St. Lucia owned and run by Pete and Pattie Dillon. In addition to supplying many restaurants and hotels, Pattie sells their produce from a lovely little stall every Tuesday and Friday afternoon for us local people with domestic kitchens. We never know what’s going to be “on the table” as the vagaries of organic farming mean that a bit of it is in the hands of God.

    Just as an aside, as I’m sure many of you experience, life in a small community means that relationships with people in your life are multi-faceted and various. I’m thinking now of the fact that Pete is an organic farmer but he is also one of my Triathlon training buddies. Pattie may be his wife, but I also see her at the gym and yoga (during the times when I think I really must try again to be more grown up in my fitness regimen). You would think the smaller the community the simpler. My experience is exactly the opposite. Life in London is far simpler than life in St. Lucia. Go figure. I guess its more “real” in that our interactions are necessarily more connected and often.

    eggplant (melangene)

    So, I come home with my bag of goodies from Pattie’s table and I simply feel a connection between all the ingredients. There’s the lovely eggplant and rocket (arugula) which are staples from Pattie and banana peppers which I had never tried before and “cranberry” tomatoes which give the sweetest little pop in your mouth. I promise all I added was 2 cloves of garlic, a splash of olive oil and some salt and pepper. The flavour combination was outstanding.

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    Remember all of these vegetables and fruits are organic and reared with love. None of them gives off a stinky smell or taste associated with chemicals. They’re harder to grow because you can’t just fling any of the “cides” at them to kill pests or fungus or all manner of irritations that like to attack juicy, healthy plants.

    The message from this post is once again to allow your own creativity to flourish. If something feels right with something else, allow it, even if there isn’t a recipe for it. I have deliberately not given quantities so that you can freely create.

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    All I did was heat some olive oil in my large frying pan and seared first the eggplant, then added all the other ingredients except the rocket and tossed until they were al dente. The leaves were thrown in after I had turned off the heat and tossed gently just to wilt.

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    We ate Pattie’s eggplant as an accompaniment to grilled fish with steamed sweet potatoes “poor jdab” which in kweyol means poor devil, standing a close second.

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8 comments on “
  1. cheryl renwick says:

    you go Germaine so proud of you

  2. Not Bread bread… Hey Germaine, I’ve just tried to make your “not bread loaf”, and have had serious issues with it. Made the dough no problem, left it rest overnight as per the suggestion, and cooked it for 30 mins at 180 degrees F.
    It is not even warm on the base off the pan, far less for getting it out to turn it upside down. Is the baking temp. incorrect in the recipe? Is it degrees F or C?
    Is 30 mins and then another 30 mins correct?
    It’s going in the bin for sure, so I have just upped the temp to 375 to see if it will actually bake or not… What did I do wrong? Claudette

    • Germaine says:

      Sorry Claudette. I have just looked and realised that I omitted to put the F/C for the temp. Is it indeed Celsius. I’ve updated it now. If you have a silicone loaf pan you could leave it in there for the whole hour without tipping out onto a baking sheet. So….you did nothing wrong. It was just unclear directions.

  3. Marijke says:

    Germaine, we have met you last thursday afternoon at your home with David.

    Thank you for sharing your family home with us; the deep warmth you do share with your family was surely and strongly felt…

    The picture of you as a child is darling; you were a happy kid in a happy, loving environment, and because of your loving parents you are still beaming this happiness out today…

    You are connected with Mother Earth and you appreciate the food she provides for you…in turn she has given you the opportunity to be creative and sustain your temple with healthy and delicious food….
    You are an inspiration for all of us and thank you so wonderfully for sharing all these delicious recipes with us…
    It is a delight to see and above all a joy to taste them…

    • Germaine says:

      Thank you so much for all your kind words Marijke. It was a pleasure to meet you and your husband and to show off my family home. I wish you had seen it under a more calm situation.

  4. Mae says:

    I just cooked my cauliflower mash! Huge success. Thanks to you I’m learning to cook.

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